I wasn't planning on posting this dinner when I first started cooking it, but when it was almost done, it looked to good, and once eaten, tasted too good not to post. I had a bunch of vegetables from the farmers market that I needed to use and figured that a salad was the best use of those veggies. This is what I came up with.
Romain lettuce, chopped
1/2 onion, chopped
Carrot, chopped into disks.
Fire roasted corn
Fire roasted green bell pepper, sliced
2 chicken tenders
1 chipotle pepper
Black pepper
Salt
Cesar salad dressing
Parrano cheese, grated
Lemon juice
I found some of the cheapest per pound chicken was the frozen chicken tenders. While I would prefer fresh chicken, I can't really afford it and these aren't too bad. After defrosting these, I chopped up a single chipotle pepper and rubbed it onto the chicken with some salt and black pepper. I cooked these on a cask iron skillet that I had, though grilling them would have been preferred.
I recently am a big fan of roasting fresh corn over my gas range. I first rub some butter onto the husked corn, then slowly rotate the corn over the flame making sure there is just a tiny bit of black all over. While doing these the butter melts, starts to dip and ignites making the corn flame broiled, all the while some kernels are popping and cracking. I roasted a green bell pepper as well. I used a fork as a spit and to turn it.
All of these was tossed together and covered with some cesar salad dressing and some amazing freshly grated Parrano cheese, and lemon juice. I ended up making and eating two plates.
Well look at that, a recipe from Jeremy that's not chicken! So, I can't take credit for this, not really. The technique, and the recipe came from the foodwishes blog, which is super duper great by the way. Mike turned me onto it. I did alter his recipe a little bit, but mostly just by not using as much chili powder as Amber is a wimp. But also, I used bone-in chops, not boneless, as thats what we had around.
Ingredients:
2 boneless center-cut pork chops (about 7oz each, about 1 1/2 inch thick)
1 1/2 tbl vegetable oil
salt to taste
Spice Rub:
1/2 tsp black pepper
1/2 tsp all spice
2 tsp paprika
2 tsp ancho chili powder
cayenne to taste (optional)
Really good recipe, not spicy at all. I can't imagine it would be even with the same amount of chili powder. I served them with some simple fried potatoes, but I absolutely want to try the shitake, sweet corn, and arugula saute. Holy crap does that look good. Ring the bell!
